Belt between February and September 2004, following architect Carlos Ramos project, our cellar at Quinta de S. Mateus produces wine according to the most classical concept.
The building fills an 18 meters high vertical cut in one of the vineyards hillsides facing south-west. The construction allows for the use of gravity in the entire winemaking process, from grape entrance to final pressing.
No strange yeasts, enzymes or bacteria are added to winemaking.
Hand picked grapes are disinfected, most of the times totally destemmed and treaded with the help of two robots. Pumps and crushers are therefore excluded from our oenologic concept.
Red wines undergo natural malolatic fermentation in wood: in 300 litres casks or 4200 litres wooden vats, french or east-european oak. Follows a cellar rest for a more or less extended period.
White wines, hardly ever desteemed, are decanted for an adequate period of time after pressing followed by stainless steel or barrel fermentation, the latest without climate control.
Sparkling wine is produced by the classic method of second fermentation in bottle after specially prepared base wines obtained from grapes cropped with a likely adequate degree and acidity level.
Pink wines, still or sparkling, are always obtained from pressing.
Visitors can enjoy a circuit through the whole winemaking process described above and further on try our wines in the cellar gallery, at ground level by the vineyard, or 25 meters higher in the tasting room. From up there one can see an extraordinary panorama of soft hills covered by vineyards and, at far, the mountain range from Lousã to Caramulo up north (see enoturism).